When I close my eyes at night, I generally dream at a kindergarten level. Cookies, puppies, rainbows, and neon hearts are flying through my sleeping sky, while I pump my legs on a playground swing, trying to reach their highest heights. When I wake in the morning and it’s coffee time, my dreams must linger because I’ve got cookies on the brain, BIG TIME.
So, since cookie consumption is trying to etch itself onto my daily docket, its high time I baked a version that has a healthier spin. I’ve done heavy research, and the result of my studies is an insanely moist, flavor-balanced cookie that is grain-free, vegan, Paleo (unless you’re uber strict no coffee/no cocoa), and will still make you sigh with pleasure when it hits your lips. I don’t joke around about good cookies, so next time you want a treat but feel guilty, TRY THESE!
- 6 TBSP coconut palm sugar
- 8 TBSP coconut milk
- 2 TSP pure vanilla extract
- 4 OZ chopped Guittard unsweetened chocolate
- Melt the chocolate, sugar, and milk in a double boiler, then remove from heat and stir in the vanilla.
- Set aside to cool while you prepare the cookies, then top as you see fit.
- 3/4 CUP almond meal
- 1/4 CUP coconut flour
- 1/4 TSP sea salt
- 1/8 TSP baking soda
- 1/4 TSP cinnamon
- 3 TBSP coconut oil
- 3 TBSP maple syrup
- 2 TSP vanilla
- 2 TSP strongly brewed coffee
- 2 TBSP almond butter
- Preheat the oven to 350 degrees.
- Mix the almond meal, coconut flour, salt, baking soda, and cinnamon.
- Stir in the coconut oil, maple syrup, coffee, almond butter and vanilla until well blended.
- Let the mixture stand for five minutes to firm up.
- Use a cookie scoop for uniform cookies sizes to ensure even baking, and place on your parchment covered baking sheet.
- Bake for 20 minutes, or until you start to see the edges lightly brown.
- Remove from the oven, and let them sit on the pan for 10 minutes to firm up.
- Cover the bottom of the cookie in your chocolate icing, then dip in your favorite pulverized nuts for crunch if you’re so inclined.
*Makes 10 small cookies
Cookie Recipe adapted from OATMEALWITHAFORK